So, what’s your question?
You need to hire a Food Service Planner or Kitchen Consultant and then, an Architect. The biggest trick with commercial kitchens is the equipment.
* Obviously, the equipment required for your place follows what menu you plan to offer.
* Once your equipment is generically determined ("fry station", "range", "hood"), you should contact a dealer in Food Service Equipment. Almost no one buys this stuff brand new and the good-used equipment market is a zoo unless you do it everyday.
* Hand them the list of equipment you need and answer their questions about volume of meals you anticipate serving each day (determines the size of the units).
* While they are searching the planet for your equipment, go hire an architect. Show the architect the building or space where you intend to put the kitchen and let them measure out the existing condition.
* About the time the Architect finishes drawing the existing space, the Equipment Planner will have some "cut sheets" ready for you. "Cut sheets" are catalog cuts of each piece of equipment that he found for you. You’ll review them with the Equip Planner and make adjustments (2 of them, larger this, smaller that). He’ll revise the package of cut sheets and you need to take that to the Architect.
* The Architect will layout your new kitchen using the equipment cut sheets. You review, modify & he revises until everyone is happy with the plan.
* Once the design is done, a schedule of the project needs to be developed so equipment doesn’t arrive too early and sit in the rain in the parking lot, etc. With agreement of this "Project Plan" (layout, schedule and cost outline), everyone can begin.
* The Architect may bring in a Kitchen Consultant to draw the plans and coordinate electrical or gas or water to each location of each piece of equipment, while the Architect handles demo, new walls, ventilation and overhead beams to hold the hood, etc. The Architect will also handle the code & local regulatory agency (Building Dept) to make sure permits get approved on time.
* Plans are drawn, permits secured, Contractors hired and, at some point in coordination with the schedule, you’ll need to finish with the Equipment Planner by ordering and paying for the equipment to be shipped.
* Ideally, the equipment arrives just as the interior paint dries and there are plumbers and electricians on site to connect all of the equipment.
* And there you are. A little cleanup and testing and you’re ready to go. Get cooking and open the doors.
Sound simple? It’s not. Do not try to do it yourself.
The D-Day Invasion took less precision and professional planning than a standard McDonald’s kitchen.
Stay happy in what you do for a living. Hire an Architect and pay him to have the migrane headaches getting everything done right and on time.
.
So, what’s your question?
You need to hire a Food Service Planner or Kitchen Consultant and then, an Architect. The biggest trick with commercial kitchens is the equipment.
* Obviously, the equipment required for your place follows what menu you plan to offer.
* Once your equipment is generically determined ("fry station", "range", "hood"), you should contact a dealer in Food Service Equipment. Almost no one buys this stuff brand new and the good-used equipment market is a zoo unless you do it everyday.
* Hand them the list of equipment you need and answer their questions about volume of meals you anticipate serving each day (determines the size of the units).
* While they are searching the planet for your equipment, go hire an architect. Show the architect the building or space where you intend to put the kitchen and let them measure out the existing condition.
* About the time the Architect finishes drawing the existing space, the Equipment Planner will have some "cut sheets" ready for you. "Cut sheets" are catalog cuts of each piece of equipment that he found for you. You’ll review them with the Equip Planner and make adjustments (2 of them, larger this, smaller that). He’ll revise the package of cut sheets and you need to take that to the Architect.
* The Architect will layout your new kitchen using the equipment cut sheets. You review, modify & he revises until everyone is happy with the plan.
* Once the design is done, a schedule of the project needs to be developed so equipment doesn’t arrive too early and sit in the rain in the parking lot, etc. With agreement of this "Project Plan" (layout, schedule and cost outline), everyone can begin.
* The Architect may bring in a Kitchen Consultant to draw the plans and coordinate electrical or gas or water to each location of each piece of equipment, while the Architect handles demo, new walls, ventilation and overhead beams to hold the hood, etc. The Architect will also handle the code & local regulatory agency (Building Dept) to make sure permits get approved on time.
* Plans are drawn, permits secured, Contractors hired and, at some point in coordination with the schedule, you’ll need to finish with the Equipment Planner by ordering and paying for the equipment to be shipped.
* Ideally, the equipment arrives just as the interior paint dries and there are plumbers and electricians on site to connect all of the equipment.
* And there you are. A little cleanup and testing and you’re ready to go. Get cooking and open the doors.
Sound simple? It’s not. Do not try to do it yourself.
The D-Day Invasion took less precision and professional planning than a standard McDonald’s kitchen.
Stay happy in what you do for a living. Hire an Architect and pay him to have the migrane headaches getting everything done right and on time.
.
References :
33 years Architect
Commercial kitchen design, installation and equipment
A commercial kitchen is a kitchen used in the commercial preparation of food, such as a kitchen used in the hospitality industry, a take away food shop or in a catering business.
According to Arafura, a well designed commercial kitchen is a work area with the maximum efficiency and safety, which keeps to a minimum wastage of labour, energy and material.
Utilising the services of a professional commercial kitchen design and installation team ensures the most energy efficient and productive kitchen is established for your operation.
A professional design and installation team coupled with an experienced equipment supplier will have an understanding of the main types of food services, the structure of menu’s and flow patterns, what equipment is available, how each item of equipment can be used and its capacity.
The following steps are taken to ensure the best layout, design and food equipment for a commercial kitchen.
Consultation
Gathering accurate information on which to base the plan is extremely important. It ensures the most energy efficient and productive commercial kitchen is established for your operation.
Planning
The menu will determine the design of the preparation space, the type of cooking equipment and refrigeration facilities required for the commercial kitchen.
The flow pattern of a commercial kitchen is like any industrial manufacturing process. The flow needs to reduce working effort, cross traffic and avoid bottlenecks.
Thought must be given to what equipment is available, how each item of equipment can be used and its capacity. An experience supplier can assist you with these decisions which can greatly affect your kitchens running costs and capabilities.
Design
Through the use of a computer-aided design system, designers can develop your commercial kitchen layout to any specifications.
Most importantly the design must conform to the national and state health and building codes and standards. Once again, a professional design and installation team will have all of this information and factor it into the design.
Installation
The commercial kitchen is installed by professional and experienced tradespeople. Following the design layout, work areas are constructed and installed. Then the food equipment is installed.
Commissioning
Finally, the commercial kitchen needs to be tested before being used to serve the public.
Maintenance
Ongoing maintenance of a commercial kitchen ensures the planned and designed function of minimum wastage of labour, energy and material is sustained. Equipment should be serviced by a trained technician.
References :